In baking, a “letter fold” is a technique used in laminated dough recipes, such as those for croissants, Danish pastries, and puff pastry. It is a folding method that helps create multiple layers of butter and dough, resulting in a flaky and tender pastry.

Here’s how the letter fold is typically executed:

1. Rolling Out the Dough: After making your dough and allowing it to rest, roll it out into a rectangular shape on a floured surface.
2. Adding Butter: If you’re making laminated dough, you’ll typically have a block of butter that you need to encase in the dough. Place this butter block in the center of the rolled-out dough.
3. Folding: Imagine your dough as having three equal sections like a piece of paper. Fold one-third of the dough over the butter block, then fold the other third over the top, creating a “letter” shape. This layering of dough and butter creates the foundation for the flaky layers in the finished pastry.
4. Resting and Chilling: After completing the letter fold, wrap the dough in plastic wrap and let it rest in the refrigerator for a specified time, usually about 30 minutes. This chilling step is crucial for relaxing the gluten in the dough and preventing the butter from melting.
5. Repeat: Depending on the recipe, you may need to repeat the rolling, folding, and chilling process multiple times. Each time you do this, you are creating additional layers in the dough.

The letter fold is an essential step in laminated dough recipes, as it contributes to the distinctive layers and the flakiness that people associate with croissants and puff pastry. It’s a technique that requires patience and precision but is well worth the effort when you taste the delicious, buttery results.